Smoothie In A Soup Bowl

A seasonal sampler of soothing, fresh-tasting cream soups is something any cook can appreciate. Make them colorful, nutritious and a whiz to prepare, and you've got the cream of the crop.

Each of the soups below pairs a fresh vegetable with a soup base thickened with nonfat dry milk. Pick your favorite vegetable to blend with the soup base. Thin the soup with liquid milk or stock if it is thicker than you prefer.

Cream-of-Any-Vegetable Soup

Serves 4 to 6

1/4 cup butter

1 medium onion, thinly sliced, or 1 bunch green onions, sliced

2 tablespoons each: flour and noninstant nonfat dry milk

1 quart milk (preferably whole), at room temperature

In a large pot over medium-high heat, melt butter. Add onion and saute until softened. Stir in flour and noninstant nonfat dry milk to make a roux; cook until bubbly (about 1 minute).